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Freezer Died, Time to Cook the Butts

 
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fisherfrk
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Joined: 05 Jul 2011
Posts: 50
Location: Abington, PA

PostPosted: Tue Nov 13 12 7:36 am    Post subject: Freezer Died, Time to Cook the Butts Reply with quote

Well, woke up this morning and the fridge has died. Was able to move most to safe places, but the butts needed cooked. They were some of the nicest I have ever found. Got them in a case lot at Sams for less than $1.30. They are large and well trimmed.

Thought this would be a good cook to track. So here it goes.

All rubbed up with Wild Willies and a dash of Cajun spice.


Onto my Old Faithful UDS. My wife calls is "Mower Bar-B-Q Please".


After an hour and a half, starting to cook temp to 91 degrees


At 3 hours, 139 degrees and running at 240


At 4 hours 159 degrees and running at 253


Went to bed. Running 249. Woke up 5 hours later, Butt, 164, cooker 185. Not bad for no monitoring and now the stall is in full forward. Here it is at 10.5 hours, 164 degrees.


At 14 hours, with the temp back to 250, the butts were up to 199 and they came off. The butt with the thermometer pulled like baby teeth, the other was a bit more sturdy, but a good pull. Together they will make some beautiful sammy's for the senior citizens of Hatboro. Two more to do, I think they will be foiled so when mixed there will be sufficient fat. and juice.

Thanks for looking. Great butts start with great rubs!
_________________
When the smoke is right, God smiles

Webber 22.5"
ECB
Triple Barrel Smoker
"Mower BBQ Please UDS"
3 other UDS
1 BBQ Guru that I love


Last edited by fisherfrk on Tue Nov 13 12 11:09 pm; edited 7 times in total
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1buckie
BBQ Super Pro


Joined: 10 May 2009
Posts: 3290
Location: Sacramento CA

PostPosted: Tue Nov 13 12 8:09 am    Post subject: Reply with quote

Those look BIG !!
Sam's always seems to have real good ones, all over the country, I think they take their time lining up suppliers in each region...
_________________
Have Fun Playin' with Yer Food !!!
"Dam Silly Sumbitch"-- Myron Mixon
"I will prevail. No pig will ever get the better of me." ~~> Italian Skewer
It's gonna say on my tombstone: Died of thick, heavy sauces ~~~~>K
" The Creepy Guy Down the Street With All The Webers"
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Toga
BBQ Super Pro


Joined: 06 Aug 2008
Posts: 2736
Location: Southern Michigan

PostPosted: Tue Nov 13 12 10:29 am    Post subject: Reply with quote

Those are some nice looking butts Wink

I'd like to squirt my sauce all over them
Laughing

If not mine perhaps some of Roxy's Laughing http://www.thesmokering.com/forum/viewtopic.php?t=1359
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"if you cant cook it in bacon grease it ain't worth eating"

UDS
ECB x2
Gasser


Last edited by Toga on Tue Nov 13 12 11:00 am; edited 1 time in total
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fisherfrk
Newbie


Joined: 05 Jul 2011
Posts: 50
Location: Abington, PA

PostPosted: Tue Nov 13 12 10:39 am    Post subject: Reply with quote

Toga wrote:
Those are some nice looking butts Wink

I'd like to squirt my sauce all over them
Laughing

It not mine perhaps some of Roxy's Laughing http://www.thesmokering.com/forum/viewtopic.php?t=1359


I have been working with a couple of sauces that will squirt well. One is a Multilayered Mustard Sauce that disappears faster than beer and the other is a Honey Bourbon Sauce with a Habanero Kick.
_________________
When the smoke is right, God smiles

Webber 22.5"
ECB
Triple Barrel Smoker
"Mower BBQ Please UDS"
3 other UDS
1 BBQ Guru that I love
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Rinngrizz
BBQ Pro


Joined: 13 Mar 2012
Posts: 525
Location: Sioux Falls, SD

PostPosted: Tue Nov 13 12 11:15 am    Post subject: Reply with quote

Looking good man. I sure wish u were my neighbor right now![/code]
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Jason

Modified ECB
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